Market eggs

[Bifcus16]

My weekend breakfast using the fresh produce gathered at the Farmers market.

2 eggs,
2 tomatoes, diced
3 green onions, sliced
1 shiitake mushroom or 3 button mushrooms, sliced
1/2 inch slice of capsicum (red or green pepper), diced
1 leaf silverbeet (chard), chopped.
2 Tsp good olive oil.

In a non stick pan, add oil, tomatoes and onion and stir fry for a minute or so, add remaining vegies and 1 and 1/2 Tbs water (approx) and let cook for about 2-3 minutes until tomatoes and silverbeet start to soften. Add extra water if it starts to boil dry. Push vegies aside to make 2 spaces, and break an egg into each. They should be surrounded by vegies so they get flavour. Cover pan and cook over low heat until eggs are done as desired (about 2 minutes).

Slide onto a plate and serve with a generous topping of fresh ground pepper and salt. Tastes better than it looks!

Serves 1.

Variations: Small handful of baby spinach instead of silverbeet, a little chilli instead of capsicum, a small piece of finely chopped celery. Quantity of water needed will vary depending on how juicy your tomatoes are, and how hot you have the pan. You want enough to stop the vegies burning, but not have them floating when your eggs are cooked.